Food

Where Y'Eat
8:40 pm
Thu October 15, 2009

Catfish Tradition, Through Thick or Thin

New Orleans –
Middendorf's Restaurant turned 75 this year, but the seafood destination in Manchac attained its institution status long before this anniversary. Located by the western edge of Lake Pontchartrain, it has been a landmark on the route between New Orleans and the Northshore for generations. And its specialty of ultra-thin, razor-sliced fried catfish has earned such a following that some New Orleans people routinely make the 40-mile drive for a meal here.

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Where Y'Eat
8:42 am
Sat October 10, 2009

What will winter bring?

Farmer Ben Burkett and daughter Darnella share insight as to whether the indicators of winter are coming and coming hard in Mississippi.
Photo courtesy of marketumbrella.org

New Orleans, LA – Just as we're recovering from the relentless heat of summer, now we can turn our attention to the question, "What will winter bring?" Yes, we should enjoy the relative comfort of here and now, but what's around the corner? Try this: If you're at the Covington Farmers Market, for instance, strike up a conversation with Jubilee Farms or Taylor's Happy Oaks. Both can provide insight about winter that we as shoppers may not notice. According to Folsom's Jim Core, the tell-tale signs of a strong, cold winter can be found on the weight of the winter coat on his animals.

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Where Y'Eat
6:28 pm
Thu October 8, 2009

The Big Cheese

New Orleans, LA –

Cheese plates are nothing new in fine dining circles, but there's something different about them at many New Orleans restaurants these days.

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Where Y'Eat
8:24 am
Sat October 3, 2009

Satsumas

Photo courtesy of marketumbrella.org

New Orleans, LA – Who would have thought that without the Society of Jesus, we'd probably not be enjoying satsumas in Greater New Orleans? Let me explain, when the Jesuits arrived here at the start of the 18th century, they also brought with them citrus plants from Asia - including the iconic, loose skinned, seedless tangerine from Satsuma in Japan us locals adore - the Satsuma. Jesuits planted orchards along the banks of the Mississippi River - a practice that continues in Plaquemines Parish (and near Jesuit Bend).

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Where Y'Eat
2:05 pm
Thu October 1, 2009

Taking School Lunch Back to the Drawing Board

New Orleans, LA – It's pretty hard to find lunch for under $5 these days. But thousands of New Orleanians are getting their midday meal for about a buck.

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Where Y'Eat
9:51 am
Fri September 25, 2009

Pret-a-Marche : Market Baskets

Many farmers markets, supermarkets, and even farmers themselves are branding their shopping experience with ecological tote bags.
Photo courtesy of marketumbrella.org

New Orleans, LA – From the ethic of reuse and recycle to the fair trade baskets from West African villages, farmers markets shoppers are expressing their personal ethics be they political, practical, or fashionable with the bags and baskets of their choosing:

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Where Y'Eat
2:18 pm
Thu September 24, 2009

Feeding the Oktoberfest Masses

New Orleans, LA –

Everyone wants to be Irish on March 17, St. Patrick's Day. For German Americans, however, the ethnic adulation is less intense but lasts a whole lot longer.

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Where Y'Eat
9:51 am
Fri September 18, 2009

Guinea Fowl widens consumers' poultry possibilities

Chef Leah Chase has held a constant presence at the Crescent City Farmers Market since its founding in 1995, often shopping at autumn's peak season for greens.
Photo courtesy of marketumbrella.org

New Orleans, LA – Farmers Market Minute 9-19-09 with Richard McCarthy
Guinea Fowl

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Where Y'Eat
8:16 am
Fri September 11, 2009

Fall Planting

Is August too early to plant radishes in coastal Louisiana? What about September? Why not ask your farmer?
Photo courtesy of marketumbrella.org

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Where Y'Eat
1:56 pm
Thu September 10, 2009

Tweeting for Your Supper

New Orleans, LA – It wasn't that long ago that having a mere Web page put restaurateurs on the forefront of online marketing and tech-savvy self-promotion. More recently, a few have added official restaurant blogs where regular customers and curious others can keep abreast of specials and kitchen doings.

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